ITALIAN FRITTATA

Preparation

Frittata is a type of omelette that is very traditional in Italian cuisine. It emerged from a mixture of the ingredients that tended to be left over from the previous day’s cooking, or that were commonly found in pantries, such as eggs and onions. The classic frittata is made with only eggs, salt, pepper and oil. However, it is a very versatile (and delicious) dish and is more commonly found with other ingredients added; these may include onions, grated cheese and green or red peppers, amongst others. It is a perfect dish for a light lunch, a brunch, a picnic, or perhaps a satisfying weekend breakfast.

Eggs have always been an indispensable part of the Mediterranean diet, owing to their versatility and nutritional content. In fact, eggs are also the food that contains the most complete protein – of the highest biological value. This is due to the fact that they contain in generous proportions the essential amino acids that the body needs to produce its own proteins. Not everyone needs to consume the same quantity of eggs, but between three and five per week is often given as a recommended amount.

Preparation:

Wash the peppers and chives and cut them in julienne style.

Heat some Betis olive oil in a frying pan and when it is hot, add the diced bacon. When it becomes crispy, season it with salt and pepper and reserve it.

Next, begin to fry the chopped pepper in the pan on a medium heat, and a few minutes later add the chives.

While the vegetables are cooking, beat the eggs in a bowl and then add salt and pepper, the basil (finely chopped) and the Parmesan cheese and stir well.

Add the bacon to the vegetables in the pan when they are cooked, then throw in the goats’ cheese (sliced). Finally, add the egg and Parmesan mixture.

It is not necessary to stir the eggs when they are cooking, but you need to make sure that they are evenly spread out around the pan. Wait until they have just set set and then remove the pan from the heat.

Preheat the oven to 180°C (356°F).

Cook the frittata in the oven until the egg is browned – for between five and ten minutes.